My family loves my tomato-based curry, and I vastly prefer coconut milk-based curries. I tried to mix a few ingredients they love in the tomato curry, but using coconut milk. It seemed to work – everyone ate it happily! Any meal where people finish without an argument is one that is worth repeating a few times!
This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, and South Beach phase 2 safe recipe. The recipe can served vegetarian and vegan, or with meat.
- 2 TBS olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 TBS Patak’s curry paste
- 1 head cauliflower, or 1 16oz bag frozen cauliflower
- 1 cup water
- 1 14oz can coconut milk
- 2 handfuls red or brown lentils
- 1 cup frozen peas
- 1 14oz can chickpeas, drained
- 2 sweet potatoes, peeled and cut into 1 inch cubes
- 1-2 lbs pork cutlets, pork loin, or just pork, cubed (optional)
- Cooked rice or cooked lentils on the side
Heat the oil in a large heavy saucepan or pot over medium heat. Add the onions and garlic. Cook until the onions soften.
Add the pork (if using) and brown, stirring occasionally, for about 3 minutes.
Stir in the curry paste. Add lentils, coconut milk, and water.
Turn the heat up, and add vegetables. Break the cauliflower into florets directly into the pot, or pour bag of frozen cauliflower into pot. Add the remaining ingredients and stir well. If needed, add more liquid – the vegetables and meat should be somewhat submerged.
When the sauce begins to boil, cover loosely. Lower the heat slightly, and cook at a low boil for about 20 minutes, stirring occasionally to make sure it doesn’t stick to the bottom and burn.
After 20 minutes, the sauce should be somewhat thickened, the pork tender, and the cauliflower will have broken into small pieces.
Serve this with lentils or brown rice beneath to absorb the sauce. Delicious!